Hello, Dear Reader, I’ve been missing in action for a while, but I’m here now. Today marks the 4th birthday of The Foodscape and I couldn’t be happier. I love birthdays. But the birthday of a baby I created? That’s SO MUCH MORE SPECIAL! ❤

It’s been four years since I embarked on this path, and it has been crazy eventful. But the truth is, I didn’t really nurtured it well in the beginning and I’m only now blogging more intentionally and with purpose. Better late than never, eh?

So, today on the blog, we are CELEBRATING! Let’s get this party started, shall we?

Before I tell you all about the gorgeous Lemon Coconut Raspberry Cupcakes I created for this special occasion, I want to say thank you. Thank you to all of you who’ve been around from day one, and for those of you who continue to express interest in the blog and who have come away with me on this incredible journey.

A blog is only a secret journal without its readers. Back when I started off, I never really thought the blog would get the kind of response it does. I just want you to know that it means the world to me that you spend your precious time visiting me virtually, reading the words I write, looking at the photographs I click and cooking/baking with me. But you are so much more than that, you are the driving force behind the blog. With your sweet emails, comments, suggestions, critiques and appreciation, you give me that extra push to keep this dream alive. And for that, I’ll always be grateful!

Today’s blog post is extra special for two reason; one, because I’m taking it back to my roots with these cupcakes, and two, because I have a HUGE announcement. Hang tight!

When I first set up my little home baking business in 2010, I was all about cupcakes! I was a student by the week and a baker by the weekend. I remember I had baked SO many chocolate cupcakes with coffee buttercream, I grew tired of them rather quickly! Their popularity was ridiculous.

Over time I decided to try my hand at other baked goodies, and that resulted in the birth of this blog. But I’ve kept my love for cupcakes very close to my heart. And every now and then I revisit my happy place, though not enough. Thus, I thought it perfect to make these Lemon Coconut Raspberry Cupcakes to celebrate the blog’s birthday!

If you’re here for the recipe, here you go! If you’re here for the big news, read on. 😉

This recipe makes 12 cupcakes. Here’s what you need:

For the Cupcakes:

Unsalted Butter – 150 g

Sugar – 120 g

Eggs – 2

All Purpose Flour – 150 g

Baking Powder – 1 tsp

Lemon Zest – 2 tbsp

Lemon Juice – 2 tbsp

Coconut Milk – 3 tbsp

Sweetened Coconut Flakes – 50 g

For the Raspberry Cream Cheese Frosting:

Cream Cheese – 180 g, cold

Fresh Raspberries – 90 g

Icing Sugar – 4 tbsp

Vanilla Extract – 1/8 tsp

Here’s how you put together these delightful Lemon Coconut Raspberry Cupcakes:

Make the batter: Pre-heat the oven to 170 ºC/ 340 ºF. In a large bowl, beat butter sugar and eggs until light and fluffy. Add in the lemon zest and mix. Sift in the flour and baking powder and beat until fully incorporated. Add in the lemon juice, coconut milk and sweetened coconut flakes and mix.

Bake the cupcakes: Line a cupcake tray with cupcake liners and fill them up with batter upto three-quarters full. Place the tray in the oven and bake for 14 -16 minutes or until the cupcakes are golden, firm to the touch and a skewer inserted into the centre comes out clean. Take the tray out of the oven and leave the cupcakes to cool completely on the counter.

Make the frosting:In a bowl, beat the raspberries until they coarsely disintegrate to form pulp. Add in the cream cheese and vanilla and beat well. Sift in the icing sugar, a tablespoon at a time, and beat between each addition until the desired sweetness and consistency is achieved.

Frost the cupcakes:Use an ice cream scoop to measure the frosting and top the cupcake with it. Smooth out the dome with the back of a teaspoon and top with fresh raspberries and a drizzle of sweetened coconut flakes.

Tip:

These cupcakes require to be refrigerated once frosted, which will make them harden up. I suggest leaving the cold cupcake at room temperature for about 15-20 minutes before eating so that the cake returns to its soft, moist texture.

Whoever came up with the idea to combine the flavours of lemon, coconut and raspberry in cake definitely deserves a star on the Hall of Fame; because seriously, these cupcakes are a gustatory and olfactory treat. By that I mean they exude the most wonderful aroma and are complete with lush and grand flavours that when put together are like an orchestra that deserves a standing ovation!

With lots of Pinterest inspiration, I decided I needed to develop a recipe that has these three stars – lemon, coconut and raspberry – shining bright, while keeping things light and airy in true summer fashion. These Lemon Coconut Raspberry Cupcakes tick all these boxes and more, and I can’t wait to start serving them at dinner parties and brunch. Maybe I’ll put them on my home baking business menu? Would you order these?

You’d think that the citrus from the lemons and the tartness of the raspberries would make these cupcakes sour. But they complement each other rather beautifully, with the citrus elevating the sweetness with a lovely perfume, the coconut adding oodles of sweetness, and the berries cutting through the richness of the frosting and butter cake to keep these cupcakes light and delicate.

The flavours, however, are anything but delicate! They are va-va-voom! Take a bite and all at once your taste buds are popping, an experience that is downright thrilling. One moment you taste the Raspberry Cream Cheese frosting; the next a pop of citrus-y lemon comes through; oh wait, is that crunchy coconut you just bit into there? Yes, yes it is!

Are these Lemon Coconut Raspberry Cupcakes celebration worthy? DUH! I mean look at them, they are pretty and cute and simply ambrosial. Once you taste them, I’m sure you’ll find them scooting into your dessert menu for the next soiree you host, because well, the best way to share love with your loved ones is to share delicious cupcakes! 😉

Now for the other thing we are celebrating on the blog… Drumroll please! (I’m smiling from ear to ear as I type this.) A little over a week ago, on an empty beach, in the dark, with the waves crashing on to the shore, my boyfriend of 5 years PROPOSED, and I said YES! We’re engaged! ❤

It has been so exciting since; we’ve been showered with so much love and have experienced so many of our friends and family being overcome with joy and happiness for us and I cannot fully express in words how grateful we are. We’ve been brimming with so much love to give, it’s insane! We are blessed with the best family and friends, love and togetherness, and that’s a blessing we will never take for granted. A huge shout out to all our loved ones for being so truly amazing! ❤

So yeah, these cupcakes, and this blog birthday and this engagement announcement make this blog post and recipe one I’ll always cherish. It has been my utter pleasure to share it all with you, Dear Reader. And I hope you enjoyed this blog post and will enjoy these Lemon Coconut Raspberry Cupcakes as much as I did.

Until next time, all my love. ❤

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Psst… If you’d like to, you could come check me out on Pinterest! I pin a tonne of fun stuff – chocolate, lots of dessert, easy weeknight recipes; and home decor (I’m obsessed with home office spaces!)😛

Also, for regular updates on what’s happening in The Foodscape kitchen, follow me on Instagram at @thefoodscape! You’ll love all the deliciousness there, I promise! ❤